ProChef ® Certification Program Level I Exam Study Guide CIA Consulting Department, Hyde Park, New York Copyright © 2019 The Culinary Institute of America All Rights Reserved This manual is published and copyrighted by The Culinary Institute of America. Copying, duplicating, selling or otherwise distributing this product is hereby expressly forbidden except by prior written consent of The Culinary Institute of America. Welcome, ProChef Certification Candidate! Congratulations on making the decision to validate the skills you’ve gained as a professional culinarian. You have committed to a rigorous process that offers you the opportunity to not only earn a valuable professional certification and promote yourself with a mark of accomplishment, but also help advance our industry. The ProChef Certification exam, and the skills you practice preparing for it, will challenge you to be the very best you can be. During your time in the program, be sure to take note of all the experience has to offer. You’ll want to recall these memories when sharing your knowledge with colleagues who will follow in your footsteps to gain their ProChef certification. At any time in the process, please feel free to share your thoughts with me, or any of the exam evaluators and staff. We value your insight as we continually strive to offer the best, most effective certification program. Thank you for your pride in our profession, commitment to lifelong learning, and spirit of giving back to the industry we all love. We are truly happy you have chosen to embark on this journey, and look forward to your successfully completing the program and representing the ProChef ideals as you go forward in your career. Wishing you all the best, Brad Barnes, CMC Director—CIA Consulting 845-451-1613| b_barnes @culinary.edu P.S. Did you know that the CIA is an independent, not-for-profit college? As such, your tuition supports our core mission of providing the world’s best professional culinary education. If you would like to further support the future of food with the gift of education, please visit www.ciagiving.org. PROCHEF CERTIFICATION PROGRAM LEVEL I 3 THE CULINARY INSTITUTE OF AMERICA © TABLE OF CONTENTS CIA POLICIES AND PROCEDURES ............................................................................................................... 6 EXPECTATIONS FOR PARTICIPANTS .................................................................................................................... 6 CIA UNIFORM POLICY ........................................................................................................................................ 7 NOTICE OF NONDISCRIMINATION ....................................................................................................................... 8 DISABILITY SERVICES ...................................................................................................................................... 11 POLICY ON ACADEMIC HONESTY ..................................................................................................................... 12 PROCHEF CERTIFICATION LEVEL I EXAM: OVERVIEW AND GENERAL INFORMATION .... 13 EXAM OVERVIEW ............................................................................................................................................. 13 ADVISORS ......................................................................................................................................................... 15 FAQ S ............................................................................................................................................................... 16 PRACTICAL EXAMINATION OVERVIEW ................................................................................................ 20 CULINARY FUNDAMENTALS : COMPETENCIES AND KEY TERMS ...................................................................... 22 CULINARY FUNDAMENTALS : PRACTICAL SKILLS GUIDELINES ........................................................................ 23 KNIFE SKILLS : COMPETENCIES AND KEY TERMS ............................................................................................. 24 KNIFE SKILLS : PRACTICAL SKILLS GUIDELINES .............................................................................................. 25 CULINARY FUNDAMENTALS : EVALUATION GUIDELINES FOR FLOOR SCORE SHEET ....................................... 27 FLOOR SCORE SHEET ........................................................................................................................................ 30 CULINARY FUNDAMENTALS : EVALUATION GUIDELINES FOR TASTING SCORE SHEET .................................... 31 TASTING SCORE SHEET .................................................................................................................................... 34 EGG COOKERY AND FISH STOCK PREPARATION : COMPETENCIES AND KEY TERMS ......................................... 35 EGG COOKERY AND FISH STOCK PREPARATION : PRACTICAL SKILLS GUIDELINES .......................................... 36 EGG COOKERY AND FISH STOCK PREPARATION : EVALUATION GUIDELINES FOR FLOOR SCORE SHEETS ........ 37 FLOOR SCORE SHEET ........................................................................................................................................ 40 EGG COOKERY , AND STOCK PREPARATION : EVALUATION GUIDELINES FOR TASTING SCORE SHEET ............. 41 TASTING SCORE SHEET .................................................................................................................................... 43 PRO CHEF COMMUNITY TABLE ......................................................................................................................... 45 WRITTEN EXAMINATION OVERVIEW ..................................................................................................... 46 FOOD SAFETY AND SANITATION : WRITTEN EXAM .......................................................................................... 47 Sample Questions ........................................................................................................................................ 49 Answer Key ................................................................................................................................................. 51 RECIPE CONVERSION , YIELD , AND RATIOS : WRITTEN EXAM .......................................................................... 52 Sample Questions ........................................................................................................................................ 53 PROCHEF CERTIFICATION PROGRAM LEVEL I 4 THE CULINARY INSTITUTE OF AMERICA © WEIGHTS AND MEASURES : WRITTEN EXAM .................................................................................................... 55 Sample Questions ........................................................................................................................................ 56 Answer Key ................................................................................................................................................. 57 FOOD COSTING : WRITTEN EXAM ..................................................................................................................... 58 Sample Food Cost Form and Sample Questions ......................................................................................... 59 FUNDAMENTAL NUTRITION : WRITTEN EXAM ................................................................................................. 61 Sample Questions ........................................................................................................................................ 63 PRODUCT IDENTIFICATION : WRITTEN EXAM ................................................................................................... 65 Sample Questions (actual food products will be displayed for the exam)................................................... 67 Answer Key ................................................................................................................................................. 67 MISE EN PLACE WORKSHEETS ......................................................................................................................... 68 PROCHEF CERTIFICATION PROGRAM LEVEL I 5 THE CULINARY INSTITUTE OF AMERICA © CIA POLICIES AND PROCEDURES EXPECTATIONS FOR PARTICIPANTS Remain in attendance for the exam duration Actively participate Return promptly from breaks No cell phone use or text messaging in the kitchen or during any exam time Follow all established health and safety regulations o In addition to the precautions necessary to guard against food-borne illness, care must also be taken to avoid accidents. The following safety measures should be practiced. Wash hands before beginning work in the kitchen Keep all perishable items refrigerated until needed NYS law – when handling “ready-to-eat” food items, if you don’t cook it, glove it! Wash hands, cutting boards, knives, etc. when switching between meats and vegetables Adhere to appropriate CIA uniform and attire standards as outlined on the following page. o The Culinary Institute of America (CIA) is committed to providing a working and learning environment free from harassment. Members of the CIA community, guests, and visitors have the right to be free from any form of harassment (which includes sexual misconduct and sexual harassment) or discrimination; all are expected to conduct themselves in a manner that does not